Final supper for this birthday weekender..
Roast loin of pork..
A full on bone in number..
First it’s all about the pork.. Cracking free range number from those butcher boys in Wollaston..
They sang me happy birthday when I went in! Very cool..
I decided to cut it in half.. We have lots of leftovers at the moment!
So this needs no more than a roast at 220 for twenty minutes then down to 180 for forty minutes..
Doing the spuds the kerridge way of letting them dry out on a rack.. Better than shaking then I the pan? Not convinced Tom!
A garlic bulb with a dried chilli and some olive oil wrapped up and popped into the tray too.. That will be my leetle treat!
Tempura ones.. With a lager batter..
Cauli, broccoli and fine green beans..
All dried up with help from uncle Ben ..
The pork all cooked up..
Just needs a little salt and the rest of that pot of Chimchurri ..
Such a great supper..
Last of that Bakewell tart with cornish clotted cream..